Scallops with Apple-Brandy Cream Sauce and Spinach →

Impress your family and friends with this recipe from Epicurious 2005. It is one of my all-time favorite scallop recipes and is super easy to prepare. The sweet and savory Calvados apple-brandy cream sauce complements the tender sweet scallops and provides a counterpoint to the slightly bitter spinach.

Makes 4 main servings or 6 starter servings
Ingredients:

• 1 1/2 tablespoons extra-virgin olive oil, divided

• 1 large shallot, minced

• 1/3 cup Calvados (Apple Brandy)

• 1 cup heavy whipping cream

• 12 large sea scallops, patted dry (if possible buy “dry scallops”)

• 1/2 tablespoon vegetable oil

• 1/2 cup fresh unfiltered apple juice

• 1 teaspoon chopped fresh thyme

• 1 large garlic clove, minced

• 1 9-ounce bag spinach leaves

• pinch of red pepper flakes (optional)

• pinch of nutmeg (optional)

• 2 teaspoons of grated lemon zest (optional)

Preparation:

Make the Sauce:

1. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add shallot; stir 30 seconds. Add Calvados (be careful the apple-brandy may ignite); boil 30 seconds. Add cream and a pinch of nutmeg; boil 2 minutes. Transfer sauce base to bowl. (Sauce base can be made 2 hours ahead. Let stand at room temperature.)

Sear the Scallops:

1. Preheat oven to 300°F. Sprinkle scallops with salt and pepper. Heat vegetable oil in another large nonstick skillet over high heat. The pan should be very hot; don’t over-crowd the scallops (about 6 scallops).

2. Cook until brown, about 2 minutes per side. Transfer to a rimmed baking sheet; tent and place in the oven to keep warm. Repeat with the remaining scallops.

3. Add apple juice and thyme to a hot skillet. Boil 1 minute, scraping up brown bits. Add sauce base; bring to a boil.

4. Pour any collected juices from the baking sheet with scallops on it into the sauce in the skillet. Boil until thickened, about 2 minutes. Season with salt and pepper; remove from heat.

Saute the Spinach:

1. Heat the remaining 1 tablespoon olive oil in a large saucepan over medium-high heat. Add garlic and stir 30 seconds. Add a pinch of red pepper flakes; add spinach and lemon zest; toss until barely wilted and still bright green, about 2 minutes. Sprinkle with salt and pepper. Using tongs, mound spinach in the center of plates, dividing equally.

2. Arrange 2 or 3 scallops atop the spinach on each plate. Spoon sauce over scallops and serve immediately.

Serve with white rice or Sukoyaka 8 Grain Mix.

Wine pairing: the classic wine choice for scallops and a cream sauce is Chardonnay, White Burgundy, or Chablis. A softer Sauvignon Blanc from the French Loire Valley also works. Avoid overly acidic or minerally wines.

https://www.epicurious.com/recipes/food/views/seared-scallops-on-spinach-with-apple-brandy-cream-sauce-233377

Mussels with Cod, Fennel, and Cherry Tomatoes →

This is a delicious, light and surprisingly easy dish to prepare. Colorful, briney, tangy, full of umami, serve it with buttered Capellini, a simple side salad, and crusty bread for a satisfying, healthy seafood meal.

Serves 4-6

Mussels with Cod, Fennel, and Cherry Tomatoes

Ingredients:

• 1+ lb. Cod (or other white fish like haddock, halibut, sable or bass)

• 1 ½ lbs. mussels rinsed (Discard any that are open before you cook them.)

• 1 1/2 tablespoon olive oil

• 3-4 cloves garlic minced

• lemon zest from one lemon

• ½ teaspoon kosher salt

• ¼ teaspoon cracked pepper

• 2 tablespoons fresh thyme (3/4 teaspoon dried thyme= 1 Tbs. fresh)

• ½ of a sweet onion- thinly sliced (or 1 leek white and pale green parts thinly sliced)

• pinch salt and pepper

• lemon juice

• ¼ cup clam juice

• ¼ cup dry white wine

• 1 teaspoon olive oil

• 1 fennel bulb- very thinly sliced

• 1 ½ lbs cherry, grape or baby heirloom tomatoes (cut in half to release their juices)

Preparation:

Preheat oven to 400F

1. Cut fish into 6-8 pieces. In a medium bowl, mix oil, garlic, salt, pepper, thyme, and lemon zest and toss with the fish and set aside.

2. In a lightly oiled baking dish, place onion (or leek) slices on the bottom. Scatter sliced fennel over top.

3. Drizzle with 2 teaspoons olive oil, a healthy squeeze of lemon juice (no seeds please), wine and clam juice; top with the tomatoes and sprinkle with a generous 3 finger pinch of salt and pepper, 1 Tbs. fresh thyme, and the red pepper flakes.

4. Place in the oven for 30-35 minutes, giving a good shake, halfway through.

5. Place the fish on top, nestling among the tomatoes; place mussels alongside of fish. Drizzle any leftover marinade over the fish, mussels, and tomatoes. Place back in the oven and cook about 12-15 minutes or until fish flakes easily with a fork and mussels have opened.

6. Remove from oven and discard any mussels that have not opened. Taste the sauce. If it is not too tart, you can squeeze on a bit more lemon juice, scatter with thyme and serve.

7. Serve with buttered Capellini sprinkled with salt, pepper, and Parmesan. Don’t forget the crusty bread.

Adapted from: https://www.feastingathome.com/baked-haddock-with-roasted-tomato-and-fennel/

Lemony Mushroom Risotto with Grilled Shrimp →

Full of creamy umami goodness, this risotto balances the creamy richness with a hint of lemon. Use any combination of wild mushrooms. It can be served as a first course, or add grilled shrimp to make it a main course.

Lemony Mushroom Risotto with Grilled Shrimp

Serves 4

Ingredients

• 6 cups chicken broth, divided

• 3 tablespoons olive oil, divided

• ¾ pound assorted wild mushrooms (crimini, oyster, beech, shiitake)

• 2 shallots, diced

• 1 1/2 cups Arborio rice

• 1/2 cup dry white wine

• sea salt to taste

• freshly ground black pepper to taste

• 3 sprigs of fresh thyme (or 1 tsp dried thyme) plus a teaspoon of fresh thyme leaves (¼ tsp dried).

• ¼ cup lemon fresh juice

• 1 tablespoon grated lemon zest

• 4 tablespoons butter

• 1/3 cup freshly grated Parmesan cheese

• 12 jumbo shrimp (3 per person, or 4-5 extra-large shrimp per person)

Preparation:

Prep the shrimp:
1. Coat the shrimp with a tablespoon of olive oil mixed with a tsp of lemon juice.
2. Add a tablespoon of Old Bay Spice mix or Cajun Spice Mix and stir to coat the shrimp. For spicy shrimp add a ¼ teaspoon of cayenne pepper. Set aside to marinate for a few minutes.

Cook the shrimp:
1. While the risotto is simmering, heat a grill pan or cast-iron skillet over medium-high heat and add a tablespoon of olive oil.
2. Once the pan is hot, add the shrimp and sear for 2 minutes per side for jumbo shrimp. If you're using extra-large shrimp cook for about 1 minute per side until opaque.
3. Tent and set aside while the risotto cooks.

Cook the Risotto:
1. In a saucepan, warm the broth and thyme sprigs over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until beginning to brown. Stir in the teaspoon of thyme leaves (or ½ tsp dried thyme) and remove mushrooms from heat, tent and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes, until rice is opaque.
4. When the rice turns opaque, pour in the wine, stirring constantly until the wine is fully absorbed.
5. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente (tender and chewy), about 15 to 20 minutes. There should be a thick soupy sauce at this point. If the rice is dry, continue adding a small amount of broth, stirring constantly until you have a thick, soupy sauce.
6. Remove from heat, and stir in the butter and parmesan, stirring until the butter is melted.
7. Stir in the mushroom/thyme mixture, lemon juice, and lemon zest, and season with salt and pepper to taste.
8. Plate the risotto and garnish with the grilled shrimp.

*Note: depending on your own preference, this recipe pairs well with a crisp Sauvignon Blanc, or for something less minerally, try a Viognier to compliment the spicy shrimp.